True food values and their low costs

Take a pint of milk, a pinch of salt, and a half cup of butter; put on to boil. Add a half cup of grated chocolate, a half cup of sugar, well mixed with a quarter of a cup of flour; cook until smooth. Flavor with vanilla and bake in a bottom crust. Cover with whipped cream. This makes a good-sized pie. Chocolate sauce, to serve with ice cream or as a pudding sauce, is delicious. Mix well a half cup each of grated chocolate and sugar, add a half cup of cream, and heat slowly until well blended. Chocolate Put one square of Baker's chocolate, two tablespoons of hot water, and a pinch of salt in a small saucepan, and boil until it is smooth, stirring constantly. Add gradually one pint of boiling water, and when ready to serve add one pint of hot milk. Use all milk and two squares of chocolate, if liked richer; or thicken with one teaspoon of cornstarch wet in a little cold water, and boil five | minutes before adding the milk. Chocolate Gelatin 1 pint milk A half 'OX gf latin 1 pint cream Two ou trei chocolate A half cup sugar I leaspo an vanilla Cover the gelatin with a half cup of cold water I and let soak for half an hour. Put the milk over | the fire, adding sugar and chocolate, then the I gelatin. Take from the fire, add the vanilla, and I fold in the whipped cream when it is cool. Set I away to chill in a mold. Chocolate Filling This is a most delicious filling or frosting for a i plain chocolate cake. Take a cup of sugar, five j tablespoons of cream, one egg beaten, and two squares of chocolate. Cook in a double boiler for an hour. Then beat and when thick enough put on the cake. Chocolate Roll 1 cup sugar 4 eggs I cup 1 teaspoon cream tartar Yi teaspoon soda sifted flour For Filhng: 1 square Baker's chocolate V^ cup milk Boil until right consistency; add one teaspoon vanilla; spread and roll. Chocolate Sandwiches Slightly butter thin slices of white bread ; trim off the crusts. Melt a small piece of butter and grate into it the bitter chocolate, sweetened to taste with granulated sugar. Take from the fire and cool. Moisten with a little cream, if the filling is too thick to spread between the slices of bread. Chocolate Crullers Cream two tablespoons butter and a half cup of sugar. Gradually add the beaten yolks of three eggs and one and a half cups more of sugar, a cup of sour milk, one teaspoon vanilla, two ounces of chocolate grated and melted over hot water, one-third of a teaspoon of soda dissolved in a half teaspoon of boiling water, the whites of the eggs whipped to a stiff froth, and sufficient sifted flour to make a soft dough. Roll out, cutfl into oblongs and divide each into three strips,' leaving the dough united at one end. Braid loosely, pinch the ends together, and cook until brown in smoking-hot fat. Cocoa Sponge Cake 3 eggs \'/i cups sugar 'A cup cold water 1 teaspoon vanilla lii cups flour Beat yolks of eggs light, add water, vanilla, and sugar. Beat again thoroughly, then add the flour with which the baking-powder, cocoa, and cinnamon have been sifted. Fold in the stiffly whites of eggs. Bake in rather a quick oven: twenty-five or thirty minutes. Chocolate Tarts Grate two ounces of the best French chocolate, and mix with it a pinch of powdered cinnamon, a pinch of salt, a teaspoon of finely chopped lemon rind, a dessertspoon of sifted sugar, and a heaping teaspoon of ground rice. Mix a pint of cream or new milk with four well-beaten eggs, and add id ir beaten oven J